Yoghurt and kaffir lime leaf spread from Plenty More (page 246) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Batata harra

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.234 in the US edition.

  • Ganga108 on March 02, 2022

    This is magnificent! Yoghurt salads are made the world over, except, perhaps, in English speaking and some European countries. It is a puzzle why we don’t make more use of them here in Australia with our temperatures up to 45C in Summer. Yoghurt is one of the most cooling ingredients. It uses makrut lime leaves with zucchini and garlic to make a great hot day dip or salad. We often have them around afternoon tea time, with some crisp crackers, with other salads and some flatbread for lunch, or as a precursor to dinner.

  • lizebeth on February 24, 2017

    Surprisingly tasty, this dip is now a family favourite (even with the family members who are not keen on zucchini).

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